the love of food made gluten free

Blissfully Easy Banana Bread

What is it with always having some over-ripe bananas left in the fruit bowl?! I fell in love with banana ice cream, or ‘nicecream’, thanks to Instagram, but as you all know, I do love to bake!

This cake is one of the easiest things I’ve ever made, and it always turns out well. Unfortunately, it doesn’t last that long once it’s out the oven (it barely even has a chance to cool down!), but I think that’s surely the sign you’re looking for when you want to make a good cake, right?!

Below is the basic recipe, but I always end up adding something new to it each time. Whether that’s more nuts, more spices, sultanas or even some chocolate chips…whatever you find in your cupboards, chuck it in there, and give it a go!

Blissfully Easy Banana Bread

Prep Time: 10 minutes Cook Time: 25 – 35 minutes Servings: 6-8

Ingredients

2 large or 3 medium very ripe bananas

140g unsalted butter

70g caster sugar

70g soft brown sugar

140g gluten free self raising flour (I use Dove’s Farm)

1/4 teaspoon xanthum gum (I use Dove’s Farm)

1 teaspoon baking powder

1 teaspoon each of cinnamon and mixed spice

A handful of chopped nuts such as walnuts or pecans

Method

Pre heat the oven to 160 degrees

Butter a tin loaf pan and line the sides and bottom with parchment paper

In a bowl, cream together the butter and sugar until light and fluffy. Slowly add the eggs with a little of the flour and beat together

Fold in the remaining flour, xanthum gum, baking powder and spices

Next fold in the nuts. This is the point where you can also add in any additional ingredients, such as sultanas or chocolate chips
N.B If at this point the mixture seems a little stiff, as it often will do when using gluten free flour and xanthum gum, add a splash of liquid to loosen it up. I often use milk, but any milk substitute would do

Pour the mixture into the loaf tin. I then place a few nut halves on top and sprinkle on some demerara sugar.

Place the tin into the oven to bake for approximately 30 minutes. Keep checking the mixture with a cocktail stick or skewer until it comes out clean

Put onto a wire rack to cool for at least 30 minutes, and tip out once cooled